Quinoa-Veggie Burger
411
- Prep Time20 mins
- Total Time40 mins
- Makes4 servings
Embrace this filler-free, super-nutritious quinoa-veggie burger. Sandwiched between two grilled portobello mushrooms, it's got healthy and tasty covered.
Ingredients
1/2 cup uncooked quinoa, about 2 cups cooked
1 tsp vegetable oil
1/2 227-g pkg cremini mushrooms, coarsely grated, about 1 cup
1 cup coarsely grated zucchini
3/4 cup coarsely grated carrot
1 small shallot, minced
1 garlic clove, minced
1 egg, beaten
3 tbsp cornstarch
1/4 tsp salt
1/8 tsp cayenne pepper
Tahini Sauce, (recipe link below)
Roasted Plum Tomatoes, (recipe link below)
Instructions
Cook quinoa according to package directions, omitting salt, about 14 min. Transfer to a large bowl.
Heat a large, wide non-stick frying pan over medium. Add oil, then mushrooms, zucchini, carrot, shallot and garlic. Cook until soft, about 5 min. Add to quinoa. Stir in egg, cornstarch, salt and cayenne.
Heat the same non-stick frying pan over medium. Firmly press quinoa mixture into a 1/2-cup measuring cup. Turn and release into pan. Gently press to shape into a patty about 4 in. wide. Repeat, cooking 2 patties at a time. Cook until golden and warmed through, 4 min per side. Top with tahini and roasted tomatoes. Top with Tahini Sauce and Roasted Plum Tomatoes.
The portobello 'bun'
Barbecue portobellos on a greased grill over medium for 5 min per side.
Nutrition (per serving)
Calories 159, Protein 5g, Carbohydrates 27g, Fat 4g, Fibre 3g, Sodium 180mg.